	US 12,274,275 B2
	Method for preparing concentrated high-protein yogurt before fermentation
Peng Zhou, Wuxi (CN); Dasong Liu, Wuxi (CN); Jing Zhang, Wuxi (CN); and Xinyang Qi, Wuxi (CN)
Assigned to Jiangnan University, Wuxi (CN)
Filed by Jiangnan University, Wuxi (CN)
Filed on Sep. 2, 2024, as Appl. No. 18/822,352.
Application 18/822,352 is a continuation of application No. PCT/CN2023/090012, filed on Apr. 23, 2023.
Claims priority of application No. 202210600517.9 (CN), filed on May 30, 2022.
Prior Publication US 2024/0423226 A1, Dec. 26, 2024
Int. Cl. A23C 9/15 (2006.01); A23C 9/123 (2006.01); A23C 9/146 (2006.01)

CPC A23C 9/1512 (2013.01) [A23C 9/123 (2013.01); A23C 9/146 (2013.01); A23C 9/1508 (2013.01); A23V 2400/123 (2023.08); A23V 2400/249 (2023.08)]

5 Claims

1. A method for preparing concentrated high-protein yogurt, comprising:

(A)

heating a high-protein base material at pH of 6.6 to 6.8 and at a temperature of 80° C. to 95° C. for 10 to 30 minutes, wherein the base material has a decalcification rate 32.9% to 44.0%;

cooling to 40° C. to 45° C.,

adding 0.05% to 0.2% (w/w) of a starter,

fermenting at 40° C. to 45° C. until the pH drops to a value of 4.9; and

incubating at 0° C. to 8° C. for 12 to 36 hours to obtain the high-protein yogurt;

or,

(B)

heating the high-protein base material at pH of 6.6 to 6.8 and a temperature of 80° C. to 95° C. for 10 to 30 minutes, wherein the base material comprises a decalcification rate of 32.9%;

cooling to 40° C. to 45° C.,

adding 0.05% to 0.2% (w/w) of a starter, and

fermenting at 40° C. to 45° C. until the pH drops to a value of 5.0; and

incubating at 0° C. to 8° C. for 12 to 36 hours to obtain the high-protein yogurt;

wherein the starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus, with a viable bacteria count ratio being (2:1) to (1:2);

wherein protein concentration in the high-protein yogurt obtained by the method is 7 mass % to 15 mass %; and

wherein the high-protein base material is prepared by:

(a) spray-drying a concentrate of milk protein concentrate (MPC) or micellar casein concentrate (MCC) to obtain MPC or MCC powder,

(b) redissolving the MPC or MCC powder in skim milk or water until a protein content thereof is 7% to 15%,

(d) homogenizing at 20 mPa to 30 mPa in cycles for 2 to 4 times, and

(e) performing decalcification treatment to obtain the high-protein base material with the decalcification rate of 32.9% to 44.0%.